Mint Sauce. — Mint Sauce is, in England, as universal an
accompaniment to Lamb as Yorkshire Pudding and Horse-
radish are to Beef. Owing to our moist climate Mint has none
of the distasteful flavour of peppermint which seems inseparable
from it abroad. But the usual Mint Sauce, composed of raw
unwashed Mint soaking in coarse vinegar, is a very unsuitable
accompaniment to the delicate flavour of Lamb.
To make good Mint Sauce pick the leaves from the stalks,
blanch them for five minutes in boiling water. To three ounces
of fresh Mint allow half a gill of cold water, a tablespoonful and
a half of moist sugar, and a quarter of a pint of best Orleans
vinegar✪ Mint Sauce. Mix the Mint well into the other ingredients, and let
the sauce rest for a few minutes before serving.
Cold Lamb Cutlets. — Roast or braise the best end of the
neck, and let it get cold. Then cut it into cutlets, and trim each
cutlet. Have ready some aspic jelly, flavoured with plenty of
fresh mint✪ Cold Lamb Cutlets. Mix more fresh mint into the jelly whilst it is just
liquid — the mint must be blanched and minced. Cover a large
dish with the jelly, and just as it is setting lay in the cutlets.
Cover them with more jelly, and leave them all night. Next
day cut them out with a cutlet cutter which has been first dipped
in hot water, so as to stamp out the cutlets easily. Serve with a
salad in the centre.
Lamb Cutlets en Papillotes. — Cut eight cutlets, and take
out all the bones. Mince fresh mint to the quantity of a table-
spoonful, make a tcaspoonful of equal parts of minced parsley
and shallot, and season with pepper and a little salt. If possible,
add a tablespoonful of minced mushrooms. Mix all with the
184
LAMB
mint. Cut some rounds of writing paper, butter them, rub a
little butter on each cutlet, and sprinkle the mixed herbs on it.
Fold the cutlets in the papers, and roll the edges round, a little
bit at a time, inwards, one after the other, so as to make the
edge look like a cord. It is important to make the edges tight,
so that the gravy will not escape. Lay the cutlets in their
papers in a frying-pan and fry them thoroughly over a slow fire
in the gas-stove. Dish the cutlets, still in their papers, on a
border of spinach, and put more spinach in the centre. In this
way all the gravy is kept in the cutlets.
Lamb Sweetbreads. — These are both smaller and tougher
than Yeal Sweetbreads, but far less expensive. If carefully
cooked, Lambs’ Sweetbreads answer perfectly for vol-au-vents, etc.
VEAL.
Veal is more difficult to keep than any meat except
Pork. The kernel must be taken out of the fat both of leg and
loin, and the Veal sprinkled with salt, and wiped every day with
a clean cloth. The Udder of Veal, so much used by French
cooks for forcemeat, is the firm white fat of the fillet. It is
thoroughly boiled, set to get cold, and then well pounded.
Tendons of Veal (often called tendrons in menus) are the pieces
of gristle at the ends of the bones of the neck, and are thought a
delicacy. They must be cut three inches long, and simmered
in broth with bacon and vegetables for at least three hours.
They are more like jelly than solid meat, and as they have
absolutely no flavour they depend on a good sauce. This should
be made of the broth reduced, thickened, and flavoured with a
tablespoonful of Marsala and a teaspoonful of lemon-juice.
Page 123 · 3 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mint Sauce. — Mint Sauce is, in England, as universal an accompaniment to Lamb as Yorkshire Pudding and Horseradish are to Beef. Owing to our moist climate Mint has none of the distasteful flavour of peppermint which seems inseparable from it abroad. But the usual Mint Sauce, composed of raw unwashed Mint soaking in coarse vinegar, is a very unsuitable accompaniment to the delicate flavour of Lamb.
To make good Mint Sauce pick the leaves from the stalks, blanch them for five minutes in boiling water. To three ounces of fresh Mint allow half a gill of cold water, a tablespoonful and a half of moist sugar, and a quarter of a pint of best Orleans vinegar. Mix the Mint well into the other ingredients, and let the sauce rest for a few minutes before serving.
Cold Lamb Cutlets. — Roast or braise the best end of the neck, and let it get cold. Then cut it into cutlets, and trim each cutlet. Have ready some aspic jelly, flavoured with plenty of fresh mint. Mix more fresh mint into the jelly whilst it is just liquid — the mint must be blanched and minced. Cover a large dish with the jelly, and just as it is setting lay in the cutlets. Cover them with more jelly, and leave them all night. Next day cut them out with a cutlet cutter which has been first dipped in hot water, so as to stamp out the cutlets easily. Serve with a salad in the centre.
Lamb Cutlets en Papillotes. — Cut eight cutlets, and take out all the bones. Mince fresh mint to the quantity of a tablespoonful, make a teaspoonful of equal parts of minced parsley and shallot, and season with pepper and a little salt. If possible, add a tablespoonful of minced mushrooms. Mix all with the
LAMB
mint. Cut some rounds of writing paper, butter them, rub a little butter on each cutlet, and sprinkle the mixed herbs on it. Fold the cutlets in the papers, and roll the edges round, a little bit at a time, inwards, one after the other, so as to make the edge look like a cord. It is important to make the edges tight, so that the gravy will not escape. Lay the cutlets in their papers in a frying-pan and fry them thoroughly over a slow fire in the gas-stove. Dish the cutlets, still in their papers, on a border of spinach, and put more spinach in the centre. In this way all the gravy is kept in the cutlets.
Lamb Sweetbreads. — These are both smaller and tougher than Veal Sweetbreads, but far less expensive. If carefully cooked, Lambs’ Sweetbreads answer perfectly for vol-au-vents, etc.
Veal is more difficult to keep than any meat except Pork. The kernel must be taken out of the fat both of leg and loin, and the Veal sprinkled with salt, and wiped every day with a clean cloth. The Udder of Veal, so much used by French cooks for forcemeat, is the firm white fat of the fillet. It is thoroughly boiled, set to get cold, and then well pounded. Tendons of Veal (often called tendrons in menus) are the pieces of gristle at the ends of the bones of the neck, and are thought a delicacy. They must be cut three inches long, and simmered in broth with bacon and vegetables for at least three hours. They are more like jelly than solid meat, and as they have absolutely no flavour they depend on a good sauce. This should be made of the broth reduced, thickened, and flavoured with a tablespoonful of Marsala and a teaspoonful of lemon-juice.
Records on this page
Mint SauceMint SauceCold Lamb Cutlets